A moist, rich cake packed with sweet dates and crunchy walnuts—perfect with tea or as a comforting dessert.

1 cup chopped dates (Medjool or Deglet Noor)

1 tsp baking soda

1 cup boiling water

½ cup unsalted butter, softened

¾ cup brown sugar

2 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp cinnamon

¼ tsp salt

¾ cup chopped walnuts

Optional Glaze (or serve with cream cheese frosting or whipped cream):

2 tbsp butter

¼ cup brown sugar

2 tbsp milk

½ cup powdered sugar

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Preheat oven to 350°F (175°C). Grease and line an 8-inch round or loaf pan with parchment paper.

Soften the dates: Combine chopped dates and baking soda in a bowl. Pour boiling water over and let sit for 10 minutes.

Make the batter: Cream butter and brown sugar until light. Add eggs and vanilla; beat well.

In a separate bowl, whisk flour, baking powder, cinnamon, and salt.

Gradually mix dry ingredients into the wet batter. Stir in softened date mixture and chopped walnuts until just combined.

Pour into prepared pan and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before glazing or slicing.

Optional Glaze:

Heat butter, brown sugar, and milk in a saucepan until bubbly. Remove from heat, stir in powdered sugar, and pour over cooled cake.

Soaking dates enhances the cake’s moisture and flavor.

Toast the walnuts before adding for extra depth.

Keeps well for several days and even improves in flavor overnight.